Sunday, November 21, 2010

Sweet Potato Soufflé

Sweet Potato Soufflé

Serves 8 to 10

Ingredients

  • 3 cups cooked sweet potatoes; peeled if baked, drained if boiled
  • 3 eggs
  • 1 stick melted butter or margarine
  • ½ cup whole milk
  • ¼ cup light brown sugar
  • ½ cup granulated sugar
  • ¼ tsp cinnamon
  • 1 tsp vanilla extract
  • Pinch of nutmeg

Ingredients for Topping

  • 1 cup cornflakes
  • ½ cup light brown sugar
  • 1/3 cup melted butter
  • ¾ cup chopped pecans

Directions

  1. Preheat oven to 350 degrees F.
  2. In large bowl, mash the sweet potatoes with a whisk or potato masher.
  3. Combine them with eggs, butter, milk, brown and white sugars, cinnamon, vanilla, and nutmeg.
  4. Transfer to a 9 x 12 in casserole dish.
  5. Top with pecan topping and bake for 25-30 minutes.

Directions for Topping

  1. Crush the cornflakes into small pieces.
  2. In mixing bowl, combine them with the sugar, butter, and pecan and mix well.
  3. Top the soufflé with this mixture before baking.

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